Eggnog cupcakes are soft and fluffy with the perfect amount of spice! Make them a little boozy with the butter rum frosting. Or make them without alcohol; either way you'll enjoy this cupcake recipe with a classic Christmas flavor.
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Christmas and the holiday season have flavors that just put you in the holiday spirit. So the ever popular eggnog is getting a chance to shine in this easy cupcake recipe.
These eggnog cupcakes are the ultimate holiday treat! With a soft, spiced crumb and topped with a silky rum buttercream; these cupcakes are sure to become a holiday favorite. Pair them with some eggnog sugar cookies too!
If you are looking for other popular holiday flavors; try my gingerbread snack cake, shortbread peppermint bark, and raspberry hazelnut cookies.
why you will love this holiday cupcake
- Soft and tender ~ the crumb on this cupcake is so moist and fluffy!
- Flavorful ~ perfectly spiced without being too rich.
- Easy rum buttercream ~ my not-too-sweet American buttercream gets spiked with some rum for a slightly boozy frosting.
what is eggnog?
Eggnog is a classic milk and egg drink that typically gets served during the holiday season. It's traditionally topped with warm spices like cinnamon and nutmeg. Eggnog is often served with a shot of rum or bourbon, although it has also gained a lot of popularity in coffee as well.
ingredients needed
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ brings structure to the cake. Cake flour can also be used, see the recipe card for the correct amount.
- Cornstarch ~ adds softness to the finished cake. If you substitute cake flour, leave the cornstarch out.
- Kosher salt ~ helps to balance the flavors. Use half the amount if you only have table salt.
- Baking powder ~ adds height to the cupcakes.
- Nutmeg ~ brings the classic holiday flavor to these eggnog cupcakes.
- Unsalted butter ~ the butter should be room temperature. I like to pull the butter out at least two hours prior to baking a cake or cupcakes as I like it a little on the softer side.
- Granulated sugar ~ brings sweetness to the cupcakes.
- Eggs ~ 1 large egg plus one large egg white are needed. They should be at room temperature. I like to set mine out at least two hours prior to baking. Pro tip ~ separate the egg yolk from the white while it's cold.
- Vanilla ~ just a little for flavor.
- Eggnog extract ~ adds extra flavor. If you can't find it at your market, you can buy it online.
- Eggnog ~ adds richness and tenderness to the cupcakes. This should be room temperature so pull it out with the butter and eggs.
how to make this easy cupcake recipe
Start by preheating the oven to 350°F and line a 12-well muffin or cupcake pan with liners.
Sift the flour, cornstarch, baking powder, nutmeg and kosher salt together in a medium bowl and set aside.
In a stand mixer with the paddle attachment {or using a hand-held mixer}, cream the butter and sugar until light and fluffy.
Scrape up and down the bowl and add the whole egg, mixing on medium-high for about a minute. Scrape the bowl again and add the egg white, eggnog extract and vanilla and mix for another 2 minutes.
With the mixer on low, alternate adding the flour mixture and the eggnog. Mix until just combined or stop with just a streak or two of flour remaining and give it a stir with a spatula.
Now divide the batter evenly into the prepared muffin/cupcake pan. I use a cookie scoop to make this quick and easy; it’s about 3-4 tablespoons of batter per cupcake. Bake for 16 - 20 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
want a more boozy cupcake?
This eggnog cupcakes recipe is fabulous without alcohol! I tested the frosting with a rum extract and my taste testers loved it.
But, if you want a more boozy cupcake take a tablespoon or two of rum {or bourbon} and brush it over the tops of the warm cupcakes. This will soak into the crumb and give you a more pronounced "spiked" flavor.
tips for the best eggnog cupcakes
- Use room temperature ingredients. Depending on the temperature in your kitchen you will want to pull out the butter, egg/egg white and eggnog about 2 hours prior to baking. {My kitchen is cooler, so I usually go 2-3 hours before baking}.
- Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!
- Use good liners. These Paperchef liners are my very favorite and the only brand I bake with in my kitchen. {not sponsored, just a fan!}
- Use a cookie or ice cream scoop to get even amounts of batter in each cupcake. This helps them bake uniformly.
- Allow the cupcakes to cool completely before frosting with the rum buttercream. If the cupcakes are still warm the frosting will just melt off. If you want a trick on how to cool them quickly, see this white chocolate cupcake post.
- I used a Wilton 2D for the look of the buttercream swirl in these photos. But you can also spoon the frosting on or use an offset spatula.
can this cupcake recipe be baked as a cake?
Yes! These eggnog cupcakes can also be baked as a snack cake. Line an 8x8 baking pan with parchment paper and bake for about 25-30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
how to store
Store cupcakes in an airtight container at room temperature for 2-3 days.
The cupcakes also freeze well for up to 3 months. Store the cupcakes in an airtight container and allow to come to room temperature before serving.
Remember to snap a picture and tag me on Instagram if you make these Eggnog Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more holiday desserts to enjoy
- Cookie Butter Cake
- Peppermint Hot Cocoa Cookies
- Gingerbread Snack Cake
- Tom and Jerry Tiramisu
- Frosted Peppermint Brownies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Eggnog Cupcakes
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
eggnog cupcakes
- 1 ¼ cups all-purpose flour* 156g
- 3 tablespoons cornstarch 24g
- 1 ½ teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ cup unsalted butter room temperature 113g
- ¾ cup granulated sugar 150g
- 1 large egg room temperature
- 1 large egg white room temperature
- 2 teaspoons eggnog extract**
- ½ teaspoon pure vanilla extract
- ⅔ cup eggnog room temperature 160mL
rum buttercream
- ¾ cup unsalted butter room temperature 170g
- 1 ½ cups confectioners’ sugar 180g
- 2 tablespoons heavy whipping cream
- ½ teaspoon pure vanilla bean paste or extract
- 1 tablespoon rum***
- Pinch of salt
Instructions
- Preheat the oven to 350°F and line a 12 well muffin/cupcake pan with liners.
- Sift the flour (1 ¼ cups/156g), cornstarch (3 tablespoons/24g), baking powder (1 ½ teaspoons), nutmeg (½ teaspoon) and kosher salt (½ teaspoon) together in a medium bowl and set aside.
- In a stand mixer with the paddle attachment (or using a hand-held mixer), cream the butter (½ cup/113g) and sugar (¾ cup/150g) on medium-high (6 on a KitchenAid) until light and fluffy, about 2-3 minutes. Scrape up and down the bowl and add the whole egg (1 large), mixing on medium-high for about a minute. Scrape the bowl again and add the egg white, eggnog extract (2 teaspoons) and vanilla (½ teaspoon) and mix for another 2 minutes.
- With the mixer on low, alternate adding the flour mixture and the eggnog (⅔ cup/160mL). (⅓ flour mixture, ½ eggnog, ⅓ flour mixture, ½ eggnog, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until just combined or stop with just a streak or two of flour remaining and give it a stir with a spatula.
- Divide the batter evenly into the prepared muffin/cupcake pan. I use a cookie scoop to make this quick and easy; it’s about 3-4 tablespoons of batter per cupcake. Bake for 16 - 20 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
- Decorate as desired once completely cool.
rum buttercream
- Beat the butter (¾ cup/170g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl.
- Add the confectioners’ sugar (1 ½ cups/180g) and mix on low until the sugar is incorporated. Add the heavy cream (2 tablespoons) and beat on high for another five minutes. Scrape up and down the bowl, add the vanilla bean paste (½ teaspoon), rum (1 tablespoon) and a pinch of salt and beat 2 minutes more.
- Spoon or pipe the buttercream onto the top of each cupcake, dust with nutmeg if desired.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Ben | Havocinthekitchen says
These cupcakes look heavenly, so light and fluffy and I bet they taste fantastic. I definitely love the addition of rum and that Eggnog extract (Which I had no idea was the thing; I totally need to check it out.)
Tasia says
Thank you Ben! Yes, the eggnog extract really boosts the flavor; also excellent if you want this flavor when commercial eggnog isn't available.
Michelle says
Oohhh these eggnog cupcakes would be something my eldest would love! I need to find some of this eggnog extract too!
Tasia says
Thank you Michelle! I really like Cook's Flavoring Company extract.